Sweet for two

Soft pistachio macaroon

egg whites g 300
sugar g 100
icing sugar g 260
ground almond g 200
ground pistachio g 100
Bronte pistachio g 50

Whip the egg whites with the icing sugar. Gently combine the dusts using a spatula and make the disks. Spread with Bronte pistachio.

Cherry sauce

cherry pulp g 450
sliced cherry g 100
sugar g 150
pectin g 45
lemon n. 1/2

Mix all the ingredients and bring the mixture to boil. Combine the lemon juice and pour into the moulds. Put in a blast chiller.

Tiramisu cream

yolks g 140
eggs g 60
sugar g 260
water g 50
gelatine sheets n. 4
mascarpone cheese g 500
cream g 200
whipped cream g 300

Combine yolks, eggs, water and sugar; bring the mixture at 84°C and whip. Combine the gelatine previously soaked and melted, the whipped cream with mascarpone and, finally, the whipped cream.

Assembly and garnish
Prepare some moulds - 7 cm diameter and 10 cm high - and pour a first layer of cream; then add some macaroon, another layer of cream with the frozen cherry sauce and close with macaroon. Put in a blast chiller. Spray the dessert with white chocolate and garnish with some sauce and a cherry with golden leaf.

Riccardo Magni
photo by Mario Spreafico

 back to recipes


Small peaches...

Passito wine baci di dama...

Chocolate harmonies

Two hundred


Exotic cremoso...

Bakery products...


Sweet for two







Peaches' charlotte

The forties - New Look